Rating: 3.52 stars
392 Ratings
  • 5 star values: 95
  • 4 star values: 112
  • 3 star values: 109
  • 2 star values: 55
  • 1 star values: 21

By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin.This recipe was featured on Martha Stewart Living TV.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Lightly grease and flour a popover tin.

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  • In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.

  • Fill the popover cups two-thirds to three-quarters full.

  • Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

Reviews (7)

392 Ratings
  • 5 star values: 95
  • 4 star values: 112
  • 3 star values: 109
  • 2 star values: 55
  • 1 star values: 21
Rating: 4 stars
11/11/2019
They turned out great for me. Light, fluffy, but only made 10 instead of 12 popovers.
Rating: 5 stars
11/13/2017
I have made this recipe multiple times and they have come out perfectly every time. I make sure my oven is heated to full temperature so it is screaming hot. I follow the directions to the T and they come out hot, fluffy and light. I am sorry the other people, who reviewed this recipe, had problems. This is still my "go to" recipe for popovers.
Rating: Unrated
09/14/2014
I followed the recipe exactly and the baking time was not long enough, it left the insides gooey. I had to bake almost 10 minutes longer.
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Rating: 1 stars
10/13/2013
I followed the recipe with room temp ingredients and popover pan.Dense and "eggy". Not light, airy, hollow and crispy as many other recipes are. One dog ate the ones I tossed. The other sniffed and left. I buttered well and lightly floured the pans as directed, but they stuck to the inside. My recommend on this one is to keep looking.
Rating: Unrated
08/11/2013
The trick for extra puffy popovers (Jordan Pond recipe) is to mix 2 eggs with a beater for 2 min.; slowly add 1/2 of milk (1/2 of 1 cup) and beat for 30 seconds. Then, add flour (1 cup)-salt-baking soda melange and beat. Add rest of milk and beat for 2 minutes at medium speed. Turn speed to high and beat for 5-7 min. Strain batter before pouring it into the well-greased muffins or popovers tins. Cook at 425-45o for 15 min. ;reduce the oven to 350 and bake 15-20 min. more. Serve right away.
Rating: Unrated
03/30/2013
I followed every bit of advice...preheating in hot oven, room temp ingredients, antique cast iron popover pan from e-bay, the works. The popovers were delicious but they didn't rise much--just a bit above the rim. Would this be because I used non glutton flour? Does anyone have experience? Should I add baking powder. Help please, I have to go on baking with this type of flour
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Rating: Unrated
08/03/2012
Easy and delicious! This is my go-to for breakfast/brunch when we have visitors, or as a replacement for bread with dinner. I haven't tried any variations (sweet, cheese, etc.) yet because these are just.that.good!